Saltie Public Food Database

Classic Cheese Popcorn

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UPC Code 079088200701
Data Source USDA

Nutrition Facts

Package Weight 7 oz/198.4 g
Serving Sizes 1 oz (28g)
oz
Calories 150
Total Fat 10g 13%
Saturated Fat 1.5g 8%
Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Sugars 2g
Protein 2g 4%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 oz of Classic Cheese Popcorn are 36% in carbs, 58% in fat, and 5% in protein.

carbs: 36%
fat: 58%
protein: 5%

Carbs to Weight Ratio

The carbs to weight ratio of Classic Cheese Popcorn is 50%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Classic Cheese Popcorn is estimated to be 7%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Popcorn, Vegetable Oil (Contains One Or More Of The Following: Corn Oil, Sunflower Oil, Canola Oil, Soybean Oil And/or Cottonseed Oil), Maltodextrin, Whey, Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes), Salt, Sodium Phosphate, Blue Cheese (Milk, Cheese Culture, Salt, Enzymes), Sour Cream Powder [Sour Cream (Cream, Cultures, Lactic Acid), Cultured Nonfat Milk Solids, Citric Acid], Dextrose*, Lactic Acid, Nonfat Dry Milk, Dextrin, Autolyzed Yeast Extract, Buttermilk Solids, Monosodium Glutamate, Cheddar Cheese Powder [Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Disodium Phosphate), Soybean Oil, Natural And Artificial Flavors, Citric Acid, Disodium Inosinate And Disodium Guanylate, Palm Oil, Yellow 5, Yellow 6, Bha (Preservative).

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